Reviewed: May 10, 2008

With the revised recipe to show the 1 1/8 cup of butter this recipe is outstanding! I have cookies very similar to these in bakeries. I might use almond extract as recommended by another reviewer, but it's light and buttery as is.

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PUTYTAT26

Cooking Level: Expert

Home Town: Ruckersville, Virginia, USA

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Reviewed: Jun. 25, 2002

The amount of butter for this recipe should be 1 1/8 cup (1 cup plus 2 tablespoons), not 1/2 cup as originally posted.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 13, 2001

The amount of butter in this recipe is inadequate. When I made it using 1/2 cup butter, it was so dry I could not get it to stick together. I added another 1/2 cup butter and they turned out OK. I made it again, and used 1 1/2 cups butter; had to put it directly into wax paper, as it was too buttery to knead. They tasted great. What is the proper amount of butter? This could be a fantastic recipe. I also added almond extract.

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